Vietnamese National Dishes

Bánh canh chả cá (Vietnamese thick noodle soup with fish cakes)

Springy, thick bánh canh noodles sit in a clean, gently simmered fish broth with two kinds of chả cá: tender steamed patties and golden pan-fried slices. Chives, scallions and cilantro add a fresh finish; lime and optional chili let everyone season their bowl at the table.

Vietnamese National Dishes
Share
Wide view of bánh canh chả cá with herbs over thick noodles and fish cakes in clear broth.
Wide view of bánh canh chả cá with herbs over thick noodles and fish cakes in clear broth.
Yield 4 bowls
Cook time About 1 hour 10 minutes
Passive time About 20 minutes
Total time About 2 hours 15 minutes
Calories About 560 kcal per bowl
Ingredients ↓
Overview

Bánh canh chả cá (Vietnamese thick noodle soup with fish cakes)

Bánh canh chả cá is a Central Coast Vietnamese soup built around thick rice or tapioca noodles and fish cakes. Local cooks use different fish, noodle blends and toppings, and some bowls also include fish fillets or quail eggs. This home version keeps the broth light and clear, uses firm white fish for the cakes, and includes both steamed and pan-fried cakes to reflect the range described in Central Coast servings.

Fish frames simmer briefly with charred onion and ginger for a delicate broth. While it cooks, chilled fish is processed with fish sauce and tapioca starch, then formed into small patties. Steam half and pan-fry the rest, checking the centers with a thermometer. Cook the noodles separately so the broth stays clear and the noodles keep their springy bite.

Practical

Practical

  • Tips for successRinse fish frames well and keep the broth at a bare simmer; a hard boil can make fish stock cloudy. Chill the fish paste before shaping so the patties hold together. Make patties an even thickness so the centers cook before the outside dries. Check the center of a steamed and a pan-fried patty; each must reach 63°C / 145°F. Cook fresh bánh canh separately and drain well before adding it to bowls. Add lime at the table rather than simmering it in the pot.
Ingredients

Ingredients

Fish broth

  • 1.2 kg fish heads and frames, rinsed well
  • 2.5 L water
  • 180 g yellow onion, halved
  • 40 g fresh ginger, split lengthwise
  • 7 g fine salt
  • 8 g granulated sugar

Fish cakes

  • 500 g firm white fish fillets, skinless and chilled
  • 20 ml fish sauce
  • 8 g granulated sugar
  • 24 g tapioca starch
  • 1 g ground white pepper
  • 45 ml neutral oil for shallow-frying

Noodles and garnish

  • 800 g fresh thick bánh canh noodles
  • 40 g fresh chives, finely chopped
  • 30 g scallions, thinly sliced
  • 15 g cilantro leaves, chopped
  • 1 lime, cut into wedges
  • 1 fresh red chili, thinly sliced (optional)
Method

Method

Method

  1. Make the fish broth. Rinse the fish heads and frames thoroughly under cold running water. Put them in a stockpot with 2.5 L water and bring just to a simmer, skimming carefully. Char the onion and ginger in a dry pan until browned in spots; add them and simmer gently for 30 minutes without a rolling boil. Strain into a clean pot, discard the solids and season with 7 g salt and 8 g sugar.

  2. Make the fish paste. Cut the chilled fillets into chunks. Pulse them in a food processor with 20 ml fish sauce, 8 g sugar, 24 g tapioca starch and 1 g white pepper until smooth, pale and tacky, scraping the bowl once if needed. Cover and chill for 20 minutes.

  3. Shape and steam half. With damp hands, divide the paste into eight equal portions and shape into patties about 7 cm wide and 1.5 cm thick. Place four in a single layer in a steamer basket over simmering water. Cover and steam for 12–15 minutes, until the centers reach 63°C / 145°F and the fish is opaque. Transfer to a clean plate.

  4. Pan-fry the rest. Heat 45 ml neutral oil in a wide pan over medium heat. Shallow-fry the other four patties for about 3–4 minutes per side, turning once, until golden and the centers reach 63°C / 145°F. Drain on a rack or paper towel. Leave the steamed patties whole or halve them; slice the fried patties into strips.

  5. Finish the broth. Bring the strained broth back to a gentle simmer. The measured salt and sugar are the full broth seasoning. Keep the broth at 60°C / 140°F or hotter if holding for service.

  6. Cook the noodles. Cook fresh bánh canh in a separate pot according to the package directions, usually 4–6 minutes. Drain well and divide among four warm bowls. Top each with both steamed and fried fish cake.

  7. Assemble and serve. Ladle hot fish broth over the noodles and cakes. Finish with chives, scallions and cilantro. Serve at once with lime wedges and optional chili.

Practical

Practical

Practical guidance

Make ahead: The broth and fish cakes can be prepared ahead, cooled separately and refrigerated. Reheat the broth to a boil and warm the cakes in it briefly; cook noodles just before serving. Texture: If the broth turns cloudy, it may have boiled hard. Strain it again and keep it at a gentle simmer. Fish choice: Use a firm, mild white fish that can be processed into a cohesive paste. Species differ by coast and market; the recipe does not depend on one named fish. Storage: Cool broth, noodles and cakes in separate shallow containers and refrigerate within 2 hours, or within 1 hour above 32°C / 90°F. Store at or below 4°C / 40°F and use within 3–4 days. Reheating: Bring broth to a boil and reheat leftovers to 74°C / 165°F.

Troubleshooting

Fish cakes fall apart: The paste may not have been processed until tacky or was too warm. Process until sticky and chill before shaping. Cloudy broth: The stock boiled too hard or the frames were not rinsed well. Keep a bare simmer and strain through a fine sieve. Dry fish cakes: They may be too thin or overcooked. Shape evenly and use the temperature check rather than extending the cook time by habit. Soft noodles: They sat in the broth too long. Keep them separate and assemble each bowl just before serving.

Frequently asked questions

Can I use store-bought fish cakes? Yes. Choose plain steamed or fried chả cá, keep it refrigerated, and heat it thoroughly in the broth. The nutrition estimate here is based on homemade fish patties. Can I use frozen bánh canh noodles? Yes. Thaw or cook them as directed on the package and drain well before assembling. Why are half the fish cakes steamed and half fried? Both preparations are documented in Central Coast versions. Steamed cakes stay tender, while pan-frying adds a browned edge and a different texture.

Nutrition per serving

Nutrition per serving

  • Serving size1 bowl
  • CaloriesAbout 560 kcal
  • CarbohydrateAbout 63 g
  • ProteinAbout 38 g
  • FatAbout 17 g
  • FibreAbout 2 g
  • SodiumAbout 1,420 mg
Allergens and food safety

Allergens and food safety

Contains fish in the cakes, broth and fish sauce. Packaged bánh canh noodles may contain wheat or other grains; check the label. Keep raw fish refrigerated and separate from ready-to-eat ingredients. Wash hands, processor parts, knife, board and work surfaces after handling it. Cook the centers of both steamed and pan-fried fish cakes to 63°C / 145°F; the fish should be opaque throughout. Refrigerate cooked broth, noodles and cakes within 2 hours (1 hour above 32°C / 90°F). Store at or below 4°C / 40°F for 3–4 days and reheat leftovers to 74°C / 165°F.

Closing notes

Closing notes

  • Keep the broth at a gentle simmer.
  • Cook the noodles separately and add lime at the table.
Vietnamese National Dishes

Vietnamese National Dishes

View recipe → →
A Hanoi bowl of bánh đúc nóng with soft rice cake, minced pork, wood-ear mushrooms, fried shallots and coriander.
Vietnamese National Dishes

Bánh đúc nóng (Hanoi warm savory rice-flour cake)

Bánh đúc nóng is a warm Hanoi street snack built around a soft, glossy rice-flour cake. A savory spoonful of minced pork and wood-ear mushroom goes on top, followed by warm sweet-sour nước mắm, crisp fried shallots and fresh coriander. The cake is meant to be scooped while hot rather than cut into slices.

View recipe → →
Tày bánh coóc mò packets on a bamboo tray, one opened to show sticky rice and black beans.
Vietnamese National Dishes

Bánh coóc mò (Tày pointed sticky-rice packets)

Bánh coóc mò is a Tày sticky-rice cake shaped into a long, pointed packet that resembles a horn. In this Tuyên Quang home-style version, glutinous rice and black beans are wrapped in softened banana leaves, tied securely and boiled until tender. The leaves perfume the rice while the beans add an earthy bite.

View recipe → →
Fresh Hanoi Cốm làng Vòng on a lotus leaf with ripe bananas, framed by autumn light.
Vietnamese National Dishes

Cốm làng Vòng with ripe banana

Cốm is already a carefully processed seasonal specialty: young glutinous rice is roasted, pounded and sifted. This simple serving preparation preserves its soft grains and pairs them with ripe banana, a familiar Hanoi accompaniment. Buy fresh ready-to-eat cốm from a reliable seller; ordinary mature rice is not a substitute.

View recipe → →